My dad was the rebel, the independent thinker, the one that went left when everyone else went right. He lived outside the box and had zero patience for fools, charlatans, and salesman. My mom is the rock, the rudder in the storm, the engine that keeps on going. The one that is always there.

In 1974 they harvested our first crop of grapes from our ranch in Amador County. Those first grapes were bottled as a vineyard-designated Zinfandel Rose by Concanon Vineyards. That wine and that experience launched our family on a 50-year journey into the world of wine. It has been an adventure, a road less travelled, filled with potholes, twists, and turns. Whether it was frost, fires and floods or rattlesnake bites, severed fingers and smashed knees, the wine and grape business has been painful. Lawsuits, broken contracts, and dead-beats were at every turn. We’ve had stolen wines, and stolen vines. Been bit by black widows and drove a redwood stake through the arm. Beavers flooded the ranch, and phylloxera killed the vineyard. If a mistake could be made, we made it. If a problem could happen, it happened to us.

When I was two months old my parents bought our ranch, at four we harvested our first grapes, at eight they partnered on a fine wine shop, at nine I was stealing sips of Chateau d’Yquem from my mom’s lap, at ten I was foot stomping our first port in the front yard, at eleven picking grapes for our first Sauvignon Blanc, at twelve leaf-pulling and cluster thinning, at thirteen attending my first tasting event. At 36, dad passed, and three days later, I was crushing grapes. At 55, I’m still doing it! At 83, mom is still at it.

Why do we do it? It was not a lifestyle choice, second home, or the need to have our name on a bottle of wine. Our story is one borne of necessity. At first, we did it to get to the next day. We made wine when the grapes wouldn’t sell. We sold wine to pay the bills. Quitting was not an option. As time passed, our why evolved. We were doing something special; we were doing something different, and we were part of a bigger story. We were lifting our community up and showing them a different way.

We were at the forefront of planting Portuguese and Spanish varieties in California. We were at the leading edge of artisan winemaking in Lodi, showing growers a different path, and giving our community a sense of place. We’ve done this through an unwavering multi-decade commitment to our land, to our craft, and to our vision. And along the way, we’ve made wines that make people happy. Wines that connect them with a time and place and connect them with each other and with us. The journey is not over. In many ways, we are still at the beginning. We have big plans, new ideas, and feel our best wines lie ahead. We have lifelong customers that have supported our journey, and loyal dedicated employees who help make it all happen. Our history is still being written and we welcome all for the journey.

Each wine, each vintage, each up, each down tells a story. The story is our journey…of hardship and success, of hard work and craft, of family, farming and friends. These stories are who we are, what we do, and why we do it. Each vintage at St.Amant features an original piece of art that tells one of our stories. At its best wine tells the story of people and place, but at its core, wine brings people together.

My mom is the Saint, the rock, the rudder in the storm, the engine that keeps on going. The one that is always there. St. Amant is her maiden name, and the abstract halo at right is a nod to my mom. The Halo will only adorn one wine label, our 2021 Tempranillo Reserve, but will be fixed atop all our bottles. Green Halos for our Iberian wines, Red Halos for our Heritage wines, and Cream Halos for our Reserve wines. Not only is my mom a Saint, but the original Saint Amand (584 – 679) was known for his hospitality. He is the patron saint of all who produce beer: brewers, innkeepers and bartenders. He is also the patron of vine growers, vintners and merchants. His feast day is February 6th… I think a party is in order!

My dad’s fashion consisted of Levi’s 501 jeans, a shirt, and laced-up work boots. He grew up on a dairy farm in the Central Valley as the oldest of five children. Life was tough. He milked cows by hand, twice a day, every day. When I was a child, he worked two jobs, farming on the weekends. To spend time with him, we would bring lunch, play in the irrigation ditches, and spend the afternoon at the vineyard.

A yellow lab. A trusted companion, unconditionally loyal, and always happy. Brandy was our first dog, a loyal, fierce and protective companion. She slept under my crib as an infant and pinned the meter reader up against the fireplace. She would chase the tractor up and down every row, hour after hour, keeping my dad company. She was the best at finding gophers and would not let you go to the vineyard without her. Years ago, at the end of a long day, my dad was pounding redwood stakes into the ground. He was tired and missed. The stake splintered and a large piece went all the way through his harm. Passed out, alone, miles from anywhere, Brandy woke him up, got him up, and made sure he made it home. We all need a Brandy!

Farmers possess a unique blend of ingenuity and resilience that often goes unnoticed. In the 1920s, Lodi’s grape growers exemplified this spirit by transforming Ford Model A cars into sulfur dusters to protect their vineyards from mildew. The newest St. Amant label art celebrates this innovation with a depiction of a 1920 Ford Model A, ingeniously adapted and once operated by Jerry Fry at Mohr-Fry Ranches. This historic machine serves as a powerful symbol of the creativity and determination of the Lodi farming community. Beyond its functional legacy, it represents the enduring partnership between St. Amant and Mohr-Fry Ranches, a relationship rooted in trust and shared values.

Spencer Ranch spans 43 acres in the Jackson Valley at the western edge of Amador County, surrounded by five lakes that moderate daytime heat. At night, cold air from the Sierras settles in the valley, creating a large temperature swing that imparts vibrant acidity to the wines. The vineyard sits on honcut sandy loam—a well-drained, granitic-based alluvial soil— yielding well-structured wines with naturally low to moderate yields.

Tim and Barbara Spencer acquired the ranch in 1970, seeking to return to farming despite having no prior experience with grapes or wine. By 1972, they had planted 30 acres of own-rooted Zinfandel and began selling the fruit to other wineries. In 1980, Tim consulted UC Davis and grafted five rows to traditional Portuguese port varieties: Bastardo, Touriga, Souzao, Tinta Cao, and Alvarelhao. Their first port production under the St.Amant label followed in 1981.

During the early 1990s, phyloxera required a full vineyard replant. Over the next decade, the site was redeveloped with new varieties, rootstocks, and trellises to ensure top-quality fruit. Today, Spencer Ranch encompasses 15 blocks of nine varieties—Verdelho, Tempranillo, Touriga Nacional, Touriga Franca, Souzao, Bastardo (Trousseau), Tinta Cao, Syrah, and Cabernet Sauvignon—each carefully cultivated for premium wine production.

“So God Made a Farmer” was Paul Harvey’s 1978 speech: “And on the 8th day, God looked down on His planned paradise and said, ‘I need a caretaker’—so God made a Farmer.” He describes the resilience, hard work, and character that define farmers: “It had to be somebody who’d plow deep and straight and not cut corners.” That speech reminds us of the foundational role farmers play in our nation’s character—a role that often goes overlooked and underappreciated. It’s the story of Lodi, and the story of Jerry and Bruce Fry.

Their family has been farming in California for over 170 years, and their Mohr-Fry Ranch Old Vine Zinfandel is our most popular wine. Their home ranch, just south of Lodi, encompasses 225 acres divided into nine blocks of own-rooted Old Vine Zinfandel, planted between 1901 and 1945. Each block is head-trained, own-rooted, and thrives in Lodi’s sandy soils, consistently producing what we consider some of California’s finest Zinfandel.

When we moved our winery to Lodi in 1996, our own vineyard was dying of phylloxera, leaving us with no grapes. My father struck an arrangement with the Lodi Winegrape Commission: if growers brought us two tons of grapes, we’d make the wine and give them 25 cases, keeping the rest. At the time, Lodi had only a handful of wineries, and most of its grapes went to large producers with no interest in showcasing Lodi.

Jerry Fry showed up with seven tons of Old Vine Zinfandel. My father didn’t have the money to pay for them and had no idea how the wine might turn out. Jerry said not to worry—we’d figure it out later. From that first vintage, we bottled 450 cases, won multiple awards, sold out, and created our most popular wine.

This story captures our bond with Mohr-Fry Ranches. To this day, we operate without a formal contract—just a handshake and a glass of Zinfandel. It’s the kind of partnership that drives our success, raises Lodi’s profile, and makes business fun. Our collaboration has expanded to include Mohr-Fry Ranches Petite Sirah, Alicante Bouschet, and a Heritage Red Blend. We’re also fortunate to source grapes from their Marian’s Vineyard, one of California’s most esteemed sites.

Marian’s Vineyard is an 8.3-acre own-rooted vineyard planted in 1901 at Mohr-Fry Ranch. Named after Marian Mohr Fry Zimmerman, the Fry family matriarch, the vineyard features deep, well-drained sandy loam soil, which produces low yields of exceptional quality fruit. Marian’s Vineyard was among the first six vineyards certified under the LODI RULES for Sustainable Winegrowing in 2005 and has been farmed as a no-till vineyard since 1997. Thanks to Bruce Fry’s meticulous care, this historic site consistently produces distinctive, high-quality fruit, resulting in a truly unique wine.

The Leventini Vineyard is the source of our delicious Barbera and Rose. The grapes come from a gnarled old vineyard planted in 1972 by our dear friend, and third-generation winegrower Ted Leventini. The vineyard is situated in sandy soils northeast of the City of Lodi in the Jahant AVA of the Lodi appellation. An ugly California sprawl with arms extending in every direction. Clusters that fit in the palm of your hand. It defies logic and proves that not all pretty vineyards make great wine, and sometimes ugly ones can make delicious wines that define their place.

Originally established for Gallo Hearty Burgundy back in the 1970’s. Ted had been pestering us for a number of years to make a Barbera, but we had plenty of unusual and lesser-known wines, that we really didn’t need another. However, Ted, an accomplished chef, ended up cooking for my wedding, and we felt obligated to make a little wine. In 1998 Ted snuck a few tons away from our southerly neighbor. The wine was an instant success–winning numerous awards and selling out in months, and has since been a mainstay of the St.Amant line of wine for nearly 30 years.

Shinn Farms, managed by Aaron Shinn, is the latest addition to the St. Amant lineup and a cornerstone of our commitment to crafting exceptional wines. This Barbera vineyard, located in the Jahant AVA of the Lodi appellation, is the source of our Heritage Rosé and, starting in 2024, will become the sole source of our Barbera. Working with Aaron reinforces a core principle we hold dear: the grower is as critical as the vineyard site in creating delicious wines. Aaron’s dedication and expertise, combined with the unique character of this vineyard, ensure the production of wines that truly reflect their sense of place.

This vineyard, planted in 1974 by our dear friends Lloyd and Jill Martel, is one of Lodi’s oldest Cabernet Sauvignon sites. Some might view the vineyard as flawed—it’s old, shows signs of virus, and yields have declined to minute levels. Yet, it is precisely these "flaws," combined with Lloyd and Jill’s meticulous care, that contribute to producing exceptional wine. At just 4.5 acres and located in their backyard, the Martels are constantly walking the rows, tending to each vine with precision. The results speak for themselves: rich, character-filled wines with a true sense of place.

Lloyd Martel was one of my dad’s closest friends, an agricultural teacher, and a local winegrower. A true pioneer in Lodi, Lloyd planted one of the first Cabernet Sauvignon vineyards in the region and played a key role in elevating Lodi wine with his early efforts. In the 1980s, he produced one of the first vineyard-designated Lodi wines, made at Mayacamas Vineyards by his friend Bob Travers. The two shared a history, having worked together at Heitz Vineyards in 1968.

Lloyd’s passion for wine extended beyond farming. For decades, he taught a popular wine appreciation class at the local community college. My parents took his class in 1974, where Lloyd flunked my dad (he missed the final due to work), but my mom earned an A. Despite that, Lloyd and my dad became the best of friends, sharing countless adventures—including delivering Cabernet grapes to Mayacamas Vineyards in 1982. The vineyard, with its rich history and extraordinary care, continues to produce wines that celebrate Lloyd and Jill’s legacy.

We believe place matters! We believe wine is an agricultural product, a reflection of the people, the place, and the season. We believe the best wines, the wines we find most interesting, capture that sense of identity, place and intention. We strive to make those wines! We believe making those wines comes down to a thousand small decisions…in the vineyard and in the winery. We believe there are no secrets or shortcuts, just hard work, thoughtful intention, and good execution.

For over 50 years, our farming practices have been rooted in a deep commitment to the land and our connection to our ranch. We farm with the health of the entire ecosystem in mind, employing practices like no-till farming, planting hedgerows to support biodiversity, encouraging beneficial insects, building soil health, and using minimal irrigation to foster vineyard resilience. This thoughtful approach ensures the vines thrive in harmony with their environment, producing exceptional fruit that embodies the character of our vineyard. We believe this holistic approach is essential to crafting the finest wines—wines that truly express the identity and spirit of our ranch.

Our winery is focused on one goal: crafting the best wines possible. While our facility may be housed in an old industrial building with quirky imperfections, it has been carefully adapted for winemaking. Every part of the process—from crushing to bottling—is done on-site, under our complete control. Everything is crafted by hand, in small lots, by a small team, giving us a deep connection to every vineyard, vintage, and wine we produce.

Each wine is made in small lots to preserve the unique character of every vineyard block and harvest. Grapes are hand-harvested and carefully sorted, gently destemmed or kept as whole clusters, cold-soaking and cool-temperature fermentation while using a combination of inoculated and native yeast. Minimal intervention is a cornerstone of our approach—sometimes knowing when to do nothing is the hardest decision. Red wines are aged in a combination of American and French oak, with minimal new oak, to let the vineyard shine through.

We embrace vintage variation, allowing each wine to express the uniqueness of the growing season. While we strive for consistency, we view these variations as part of what makes wine special. Experimentation is also key to our growth, with small experimental lots helping us refine our craft, even if they never make it to the bottle.

All our vineyards are proudly certified under the LODI RULES for Sustainable Winegrowing—a rigorous third-party program focused on promoting biodiversity, improving soil health, protecting water and air quality, and supporting community well-being. This certification, based on 150 scientifically backed sustainable farming practices and accredited by Protected Harvest, represents our commitment to responsible farming. Since 2012, every bottle of our wine has carried the “Certified Green” seal, a testament to our dedication to environmental care and exceptional quality. For us, sustainability isn’t just a benefit to the planet—it’s an essential part of crafting outstanding wines and building a generational business.

Barbara St. Amant Spencer is the co-founder of St. Amant Winery, a family-owned winery she established with her late husband, Tim Spencer, over 50 years ago. Together, they built the winery from the ground up, pioneering the cultivation of Portuguese and Spanish grape varieties in California and crafting wines that have become beloved by many. Barbara has done it all—from the vineyard, to working the bottling line, and managing the winery’s books. Her hands-on approach and unwavering dedication have been integral to the winery's success and growth.

Throughout the decades, Barbara and Tim remained steadfast in their commitment to the winery, navigating challenges and celebrating milestones while building a legacy rooted in passion, and resilience. Now 83 years old, Barbara continues to be a driving force behind St. Amant, actively contributing to its operations and welcoming guests as a regular in the tasting room. Her lifelong dedication serves as an inspiration to both her family and the community.

Stuart Spencer, son of Barbara and Tim Spencer, has been deeply rooted in the family wine business from an early age. As a child, he was “free labor,” growing up in the vineyard and spending countless hours at the winery, tastings, and events. These early hands-on experiences shaped his work ethic and passion for winemaking. Stuart’s journey has always been grounded in the commitment his parents began—creating wines that are both authentic and exceptional.

Upon his father’s passing in 2006, Stuart stepped into the role of winemaker at St. Amant, building on his family’s legacy while carving his own path. A passionate advocate for old vines and a leader in the Lodi wine community, Stuart has championed the preservation and celebration of the region’s rich viticultural heritage. He has also continued his parents’ pioneering focus on Portuguese and Spanish varietals, crafting wines that highlight their unique character and potential. Stuart’s leadership extends beyond his winery, as he remains a driving force in promoting Lodi as one of California’s premier winegrowing regions. His work embodies the Spencer family’s unwavering commitment to making wines that are as meaningful as they are delicious.

Nathan Haberkern’s path to St. Amant Winery was anything but conventional. With a Master’s in Biology from the University of the Pacific, Nathan initially planned to pursue a career in medicine. However, a chance Sunday afternoon wine tasting with his parents in 2015 changed his trajectory. After an impromptu interview the following Monday, Nathan joined the winery as a harvest intern. His talent and initiative were undeniable, and after harvest, he transitioned to the tasting room.

Curious and inquisitive, Nathan quickly took on more responsibilities, proving himself indispensable to the winery. Today, as General Manager, he oversees the winery’s day-to-day operations and sales, playing a pivotal role in its continued growth and success. Nathan’s passion for wine, food and cooking adds a creative touch to his work, enriching the St. Amant experience and fostering lasting connections with the winery’s customers and community. He lives in Lodi with his wife, Aimee, and their daughter, Molly, who is already getting an early education in the world of wine.

Will Delgado came to us by way of his sister Anna. During the 2024 season Anna quickly proved herself an invaluable asset as a harvest intern. When she mentioned that her brother, Will, was looking for work, we jumped at the chance to hire him in hopes that he would be as hard-working as his sister. Will has lived up to these high expectations and has shown great aptitude both in the cellar and in the tasting room. His passion for wine and uplifting personality have been a welcome addition to the winery, and he has a bright future with St. Amant.